Tandoori Chicken Tikka Skewers (Printable)
Tender, spiced chicken marinated in yogurt and grilled on skewers for a smoky, tangy finish.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless skinless chicken thighs or breasts, cut into 1.25-inch cubes
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1.5 tbsp ginger-garlic paste
05 - 1 tbsp tandoori masala or garam masala
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp chili powder, adjusted to taste
10 - 1/2 tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1.5 tsp salt
13 - Freshly ground black pepper, to taste
→ Skewers and Grilling
14 - 1 tbsp melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh cilantro leaves, chopped, for garnish
17 - Optional: sliced onions and bell peppers, for skewering
# Directions:
01 - In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, cumin, coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper. Whisk until smooth and well blended.
02 - Add the chicken cubes to the marinade, tossing to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
04 - Remove the chicken from the refrigerator and thread the cubes onto skewers, leaving a small gap between pieces. Alternate with onion slices and bell pepper pieces if desired.
05 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat, approximately 400°F.
06 - Place the skewers on the hot grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes and basting generously with melted butter or ghee. Cook until the chicken is charred at the edges and reaches an internal temperature of 165°F.
07 - Remove the skewers from the grill, sprinkle with fresh chopped cilantro, and serve immediately with lemon wedges alongside naan, rice, mint chutney, or raita.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying every spice deep into the meat.
- You can make the marinade the night before, which means dinner practically cooks itself when you are ready.
- That slight char on the edges tastes like something from a restaurant kitchen, but you did it at home.
02 -
- Do not rush the marination time because anything under four hours will leave the chicken tasting like plain meat with spice painted on the outside.
- A pinch of black salt, also called kala namak, stirred into the marinade adds a funky smokiness that regular salt simply cannot replicate.
- If you have no outdoor grill, your oven broiler works beautifully, just place the skewers on a foil lined rack about six inches from the heat source.
03 -
- Chicken thighs will always outperform breasts for this recipe because they stay juicy even if you accidentally cook them a minute or two too long.
- If you want that dramatic red color without artificial dyes, use a teaspoon of Kashmiri chili powder which tints the marinade beautifully without adding overwhelming heat.